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Blackberry Tiramisu Recipe

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★★★★★

5 from 140 reviews

Blackberry Tiramisu is a luscious and fruity twist on the classic Italian dessert. This recipe features layers of delicate Savoiardi ladyfingers soaked in homemade blackberry syrup, combined with a rich mascarpone and whipped cream filling. The fresh blackberry syrup adds a tangy sweetness that perfectly complements the creamy texture, creating an elegant dessert that’s perfect for summer gatherings or special occasions.

Ingredients

Scale

Blackberry Syrup

  • 4 cups blackberries (fresh or frozen)
  • ½ cup water
  • ¾ cup granulated sugar
  • 1 tablespoon lemon juice

Filling

  • 1 ½ cups heavy cream
  • 16 ounces mascarpone cheese (cold or room temperature)
  • ¾ cup granulated sugar
  • ¾ cup blackberry syrup (from recipe above)
  • 1 teaspoon vanilla extract

Assembly

  • 1 (7 oz) package Savoiardi ladyfingers (about 24 pieces)

Instructions

  1. Make the Blackberry Syrup: Place blackberries and water in a medium saucepan over medium-high heat. Using a potato masher or fork, crush the berries. Bring to a simmer, then reduce heat to medium-low and let simmer for 2 minutes.
  2. Strain the Juice: Remove pan from heat. Pour the berries through a fine-mesh strainer into a glass measuring cup. Press the berries with the back of a ladle or spoon to extract as much juice as possible. Discard the seeds.
  3. Simmer Syrup: Return the blackberry juice to the saucepan. Add ¾ cup sugar and lemon juice. Bring to a boil, then simmer for 4-5 minutes until slightly reduced. Remove from heat and refrigerate to cool completely.
  4. Whip the Cream: In a stand mixer with a whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to another bowl. Replace whisk with paddle attachment on the mixer.
  5. Make the Filling: Add mascarpone cheese, ¾ cup sugar, ¾ cup blackberry syrup, and vanilla to the mixer. Beat on high until smooth and combined. Add about one cup of whipped cream and beat until incorporated. Gently fold in the remaining whipped cream.
  6. Soak the Ladyfingers: Quickly dip each ladyfinger into the blackberry syrup until soaked but not soggy. Arrange in two straight rows of six on the bottom of an 8-inch square dish.
  7. First Layer: Spread half the mascarpone filling evenly over the ladyfingers.
  8. Second Layer: Dip another layer of ladyfingers into the blackberry syrup and place on top of the filling.
  9. Top Layer: Spread half of the remaining filling over the second layer of ladyfingers. Transfer the remaining filling to a pastry bag fitted with a large round tip or a ziplock bag with the corner cut off and pipe the filling evenly over the tiramisu.
  10. Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.

Notes

  • Use fresh or frozen blackberries depending on availability. Frozen berries should be thawed before making the syrup.
  • Do not soak the ladyfingers too long, or they will become soggy and fall apart.
  • For best results, chill the blackberry syrup thoroughly before using to soak ladyfingers.
  • Use cold mascarpone and heavy cream for easier whipping and better texture.
  • This dessert is best served chilled and can be prepared a day ahead to enhance flavor development.

Keywords: Blackberry Tiramisu, Italian dessert, berry tiramisu, mascarpone dessert, no-bake tiramisu, fruity tiramisu

Find it online: https://victoriablair.com/blackberry-tiramisu-recipe/